Raw Vegan Key Lime Cheesecake

Ingredients

For the crust

• 1 cup organic raw almonds
• 4 Large organic medjool dates
• 2 tablespoons organic coconut oil
• 1/8 teaspoon organic vanilla extract
• 1/8 teaspoon pink himalayan salt

For the filling

• 1 1/2 cup organic raw macadamia nuts
• 1/2 cup homemade almond milk
• 1/2 cup organic lime juice
• 6 tablespoons organic maple syrup
• 1 teaspoon organic vanilla extract
• 6 tablespoons organic coconut oil

Directions

For the crust

1. Put all the crust ingredients into a food processor and process until it's a sticky coarse meal.
2. Scoop out 1 - 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly.
3. Set in the freezer to harden while you prepare the filling.

Prepare the filling

1. Put all the filling ingredients into a Vitamix and blend until smooth and creamy.
2. Remove the cheesecake pan from the freezer and pour the filling on top of the crust.
3. Return the cheesecake pan back to the freezer for approximately 2 - 3 hours or until hard and firm.

Assembly

1. Remove the cheesecake from the freezer after it's hardened and set at room temperature for 5 - 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature.
2. Garnish the tops with homemade coconut creme, crushed walnuts, shredded coconut, lemon zest or lime wedges.